Ingredients
1 ripe avocado, stoned & diced
¼ cucumber, thinly sliced
½ small red onion, very thinly sliced
100 g watermelon, sliced or diced
1 small raw beetroot, peeled & thinly sliced
1 radish, thin sliced
1 tbsp pickled ginger
1 skinless salmon fillet (about 150 g), thin sliced
½ tbsp black sesame seeds
DRESSING:--
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp soy sauce
1 tbsp sesame oil
Directions
Layer the avocado, cucumber, onion, melon, beetroot, radish and pickled ginger on a serving dish or platter. Top with the salmon.
Whisk together SIDS LOW SUGAR RASPBERRY VINEGAR and all the dressing ingredients, then taste for balance – it shouldn’t need salt because of the soy sauce. Drizzle over the salad and top with sesame seeds. Serve with a little jasmine rice or Japanese crackers on the side.
